Sweet and Sour Kikiam

Kikiam:

½ kg fatty ground pork

½ tsp salt

1 tsp sugar

2 tbsp oyster sauce

½ tsp ground black pepper

1 tbsp five-spice (ngohiong) powder

1 piece egg

4 tbsp cornstarch

½ cup shrimpfinely chopped

½ cup carrotscut into small dice

½ cup labanoscut into small dice

⅓ cup pork fatcut into small dice

2 pieces rehydrated shiitake mushroomscut into small dice

2 tbsp spring onionschopped finely

46 pieces taupe/tofu skin

1 tbsp cornstarch mixed with 1 tablespoon water

Oil, for brushing and frying

Sauce:

1 tsp gingerminced

1 piece large red onion,cut into large dice

2 pieces garlic clovesminced

¼ cup carrotscut into florets

¼ cup green bell peppercut into medium dice

¼ cup red bell pepper,cut into medium dice

¼ cup pineapple tidbits

¼ cup pineapple juice/syrup

2 tbsp ketchup

2 tbsp sugar

2 tbsp vinegar

¼ cup water

salt, to taste

ground black pepper to taste

1 tbsp tablespoon cornstarch + 2 tablespoons water

Make kikiam filling

In a bowl, mix together ground pork, salt, sugar, oyster sauce, pepper, five-spice powder, egg, cornstarch, shrimp, carrots, labanos, pork fat, shiitake mushrooms, and spring onions until well combined and meat has well bound into a sticky paste. Set aside.

Assemble kikiam

Separate the tofu skin sheets and place a good amount of filling in the bottom center of the tofu skin. Wrap the tofu skin around the filling and roll up tightly like a lumpia. Seal the edges with the thick cornstarch paste. Repeat with the remaining filling and tofu skins. For best tastes, chill overnight before steaming.

Steam kikiam

Brush the steamer tray with oil to prevent sticking. Place the kikiams into the oiled steamer tray. Cover and steam on medium heat for 30 – 40 minutes. Remove and let cool.

Fry kikiam

In a pan, heat up oil over medium-high heat and fry the cooled kikiam pieces for just a few minutes until crispy. Drain excess oil and slice into thick pieces.

Make sauce

In a pan over medium heat, saute ginger, onions, and garlic until translucent. Add carrots, green peppers, red peppers, pineapples, pineapple juice/syrup, ketchup, sugar, and water. Cover and let simmer for 3 mins. Season with salt and ground black pepper then add the cornstarch slurry and bring to a boil.

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